Shrimp Creamed Corn Recipe: Ultimate 30-Minute One-Pan Dinner

Shrimp and creamed corn might sound like an unusual pairing, but trust me—this is the recipe that saved my sanity during those chaotic weeknight rushes when I needed something spectacular on the table in under 30 minutes. Picture this: succulent, perfectly seasoned shrimp nestled in a bed of smoky, creamy corn studded with tangy feta and fresh herbs. It’s comfort food with a gourmet twist that’ll have your family asking for seconds before they’ve finished their first bite.

As someone who’s spent years in professional kitchens and traveled the world tasting incredible street food, I can tell you that the best dishes often come from the most unexpected combinations. This shrimp and creamed corn recipe is proof that magic happens when you combine simple, quality ingredients with a little culinary intuition. Today, I’ll walk you through everything—from selecting the perfect shrimp to mastering that silky creamed corn base, plus all my insider tips for one-pan success.

Why This Shrimp and Creamed Corn Recipe Works

This isn’t just another seafood recipe—it’s a masterclass in balancing flavors, textures, and convenience without sacrificing quality. Here’s what makes this shrimp and creamed corn combination absolutely irresistible:

• Lightning-fast cooking time: From pan to plate in just 30 minutes, making it perfect for busy weeknights when you refuse to compromise on flavor • One-pan simplicity: Less cleanup means more time to enjoy your meal and the people you’re sharing it with • Flavor complexity made easy: The smoky paprika, tangy feta, and bright lime create restaurant-quality depth without complicated techniques • Versatile enough for any occasion: Elegant enough for date night, casual enough for Tuesday dinner, and impressive enough for unexpected guests

Choosing the Right Shrimp for Your Creamed Corn

The foundation of exceptional shrimp and creamed corn lies in selecting premium seafood that’ll hold up beautifully to the rich, creamy base.

Best Shrimp Size for This Recipe

Large shrimp (15-20 count per pound) are absolutely crucial for this dish. They provide the perfect bite-to-sauce ratio and won’t get lost in that luscious creamed corn. The larger size also means they’ll stay tender and juicy even if you accidentally cook them a minute too long—though we’ll make sure that doesn’t happen.

Buying Tips for Perfect Shrimp

Look for shrimp that smell like the ocean breeze, not fishy or ammonia-like. The shells should be translucent and firm, and if you’re buying pre-peeled shrimp, they should have a slight sheen and bounce back when gently pressed. I always ask my fishmonger when their shrimp arrived—fresher is always better, and building that relationship means they’ll steer you toward the best catch.

Shrimp Substitutions

If large shrimp aren’t available, medium shrimp (21-25 count) work beautifully—just reduce the cooking time by about a minute. For a budget-friendly alternative, medium-sized scallops create an equally luxurious result, though they’ll need an extra minute in the pan to develop that gorgeous golden crust.

Ingredients & Prep for Shrimp and Creamed Corn Success

Shrimp Prep Essentials

Pat your shrimp completely dry with paper towels—this is non-negotiable for achieving that perfect sear. Wet shrimp will steam rather than caramelize, and you’ll miss out on those beautiful golden edges that add so much flavor. Season them with chili powder and salt just before cooking to prevent the salt from drawing out moisture.

The Creamed Corn Foundation

Fresh corn kernels are a game-changer here. If you can find corn in season, grill or boil two ears and slice off the kernels—the smokiness from grilling adds incredible depth. Frozen corn works in a pinch, but make sure to thaw and pat it dry first. The combination of butter, onion, and garlic creates an aromatic base that transforms ordinary corn into something magical.

Essential Pantry Players

Good olive oil for searing, real butter for richness, and quality feta cheese that you crumble yourself—pre-crumbled feta often has anti-caking agents that prevent smooth melting. Fresh lime juice brightens the entire dish, while smoked paprika adds that subtle smokiness that makes people wonder about your secret ingredient.

Step-by-Step Cooking Instructions for Perfect Shrimp and Creamed Corn

Pre-Cooking Prep for Shrimp and Creamed Corn

Start with a completely dry, large skillet—12 inches gives you the space you need without overcrowding. Pat those shrimp dry one more time (I’m serious about this), and have all your ingredients prepped and within arm’s reach. This recipe moves quickly once you start, so mise en place is your best friend.

Cooking Method for Shrimp and Creamed Corn

Heat your skillet over medium heat until hot but not smoking. Add olive oil—it should flow easily but not sizzle aggressively. Add the shrimp in a single layer, season with chili powder and salt, and resist the urge to move them around. Let them develop that beautiful golden crust for 2-3 minutes, flip once, and cook another 1-2 minutes until pink and just cooked through.

Building the Creamed Corn Base

Remove the shrimp and immediately add butter to the same pan—those browned bits from the shrimp will add incredible flavor to your creamed corn. Sauté the onion until softened and translucent, about 3 minutes, then add garlic and cook until fragrant but not browned. This aromática base is what separates good creamed corn from unforgettable creamed corn.

Bringing It All Together

Add your corn kernels and smoked paprika, letting them warm through and absorb all those beautiful flavors. Pour in the half-and-half, bring to a gentle simmer, then stir in most of the feta cheese. Watch it melt into silky perfection, then add a squeeze of fresh lime juice and nestle those gorgeous shrimp back into the pan.

Pro Tips for Perfect Shrimp and Creamed Corn

Avoiding Overcooked Shrimp in Creamed Corn

Shrimp cook incredibly quickly—we’re talking minutes, not tens of minutes. The moment they turn pink and start to curl, they’re done. Overcooked shrimp become rubbery and lose their sweet, delicate flavor. When you add them back to the creamed corn, you’re just warming them through, not cooking them further.

Essential Tool Recommendations

A large, heavy-bottomed skillet is crucial for even heat distribution. Cast iron works beautifully and retains heat well. A good wooden spoon prevents scratching and won’t conduct heat. Sharp knives make prep work safer and faster, and clean kitchen towels are essential for that crucial shrimp-drying step.

Storage & Reheating Your Shrimp and Creamed Corn

This dish is best enjoyed fresh, but leftovers keep in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of half-and-half if the sauce seems too thick. The shrimp will be slightly less tender reheated, but the flavors actually meld and deepen overnight.

Flavor Variations for Your Shrimp and Creamed Corn

Spicy Shrimp and Creamed Corn Twist

Add a diced jalapeño with the onions, or stir in a teaspoon of chipotle powder for smoky heat. A few dashes of hot sauce in the finished dish can also amp up the spice level. For serious heat lovers, a pinch of cayenne in the shrimp seasoning creates beautiful layers of warmth.

Mediterranean Shrimp and Creamed Corn

Swap the feta for crumbled goat cheese and add fresh oregano and lemon zest instead of lime. A handful of sun-dried tomatoes stirred in with the corn creates a beautiful color contrast and adds concentrated flavor. Finish with fresh basil for an aromatic flourish.

Global Fusion Options

For a Mexican-inspired version, use queso fresco instead of feta and add diced poblano peppers. Finish with fresh cilantro and a squeeze of lime. An Asian twist might include a splash of coconut milk in place of some half-and-half, with fresh ginger and scallions for brightness.

Flavor Variation Comparison

Serving Suggestions for Your Shrimp and Creamed Corn

This versatile dish pairs beautifully with crusty sourdough bread for sopping up that incredible creamy sauce. A simple arugula salad dressed with lemon vinaigrette provides a peppery contrast to the rich corn base. For heartier appetites, serve over creamy polenta or alongside garlic mashed potatoes.

Wine-wise, a crisp Sauvignon Blanc or Pinot Grigio complements the shrimp without overwhelming the delicate flavors. If you prefer red wine, a light Pinot Noir works beautifully. Beer lovers should reach for a Belgian wheat beer or a citrusy IPA that echoes the bright lime notes in the dish.

FAQs About Shrimp and Creamed Corn

Can I use frozen shrimp for this creamed corn recipe? Absolutely! Thaw frozen shrimp completely in the refrigerator overnight, then pat them thoroughly dry before cooking. Frozen shrimp often have more moisture than fresh, so extra drying time is crucial for proper searing.

How do I know when shrimp are perfectly cooked in creamed corn? Properly cooked shrimp will be pink, opaque, and slightly curled—like the letter “C.” If they curl into a tight “O” shape, they’re overcooked. The entire cooking process should take no more than 4 minutes total.

Can I make this shrimp and creamed corn ahead of time? While best served immediately, you can prepare the creamed corn base up to a day ahead and reheat gently before adding freshly cooked shrimp. This actually allows the flavors to meld beautifully.

What if I can’t find feta cheese for my shrimp and creamed corn? Goat cheese, ricotta, or even cream cheese work as substitutions, though each will create a slightly different flavor profile. Crumbled queso blanco is also delicious and maintains that tangy element.

Is this shrimp and creamed corn recipe gluten-free? Yes! This recipe is naturally gluten-free. Just double-check that your spices don’t contain any gluten-containing additives, though pure spices are typically safe.

Conclusion

There’s something magical about watching a simple skillet transform everyday ingredients into something that feels like a special occasion. This shrimp and creamed corn recipe has become my go-to when I want to create memorable moments around the dinner table without spending hours in the kitchen. The combination of perfectly seared shrimp, silky creamed corn studded with tangy feta, and those bright finishing touches creates a dish that’s both comforting and sophisticated.

Fire up your skillet and give this recipe a try tonight—I promise it’ll become one of those dishes you find yourself craving on busy weekdays and making for impressed dinner guests on weekends. The beauty of great cooking lies in these moments where simple techniques and quality ingredients come together to create something truly special.

Join the thousands of home cooks who’ve fallen in love with this one-pan wonder, and don’t forget to share your creations! I love seeing how you make this recipe your own. Looking for more quick, flavor-packed seafood recipes? Check out my Garlic Butter Scallops with Lemon Risotto for another 30-minute masterpiece that’s sure to become a new favorite.

If you enjoyed this recipe, be sure to share it with your friends or save it for later!

I’d love to see your unique twist—feel free to post your photos on Pinterest!

Shrimp Creamed Corn Recipe: Ultimate 30-Minute One-Pan Dinner

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• Author: Emeli
• Total Time: 30mins

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Description

Shrimp and creamed corn is the perfect summer dish, showcasing fresh seasonal produce and a flavor-packed, spicy, and creamy feta cheese sauce. Inspired by Mexican street corn, this 30-minute, one-pan meal is easy, delicious, and bursting with flavor.

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Ingredients

Shrimp

• 1.5 lb raw shrimp peeled and deveined, large – about 15-20 count per pound

• 1 teaspoon chili powder

• ¼ teaspoon salt to taste

• 2 tablespoons olive oil

Creamed Corn

• 2 tablespoons salted butter

• ½ cup chopped onion

• 5 cloves garlic minced

• 1.5 cups cooked corn kernels (I used 2 ears of grilled or boiled corn)

• 1 teaspoon smoked paprika

• 1 cup half-and-half

• 4 oz feta cheese divided (it’s best to use a block of feta that you crumble yourself)

• 2 small limes

• fresh cilantro

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Instructions

Cook shrimp

1. Heat a large (12-inch), high-sided, skillet until hot on medium heat. Add olive oil – it should run easily but not sizzle or burn.

2. Add shrimp and sprinkle it with chili powder and salt. Do not overcrowd (you might have to cook in 2 batches). Cook the shrimp, flipping once or twice, on medium heat until pink in color, about 3-4 minutes total.

3. Remove shrimp from the skillet.

Make creamed corn

1. To the same, now empty, skillet, add 2 tablespoons of butter and ½ cup of chopped onion, sprinkle lightly with salt, and cook for 3 minutes on medium heat, occasionally stirring, until softened. Add minced garlic and cook for 2 more minutes, occasionally stirring, on medium heat. Do not burn. Reduce heat if needed.

2. Add 1 cup of cooked or grilled corn (sliced off the cob) and 1 teaspoon of smoked paprika, and stir.

3. Add half-and-half, bring to a simmer, then add 3 oz of crumbled feta cheese, and cook stirring until the cheese melts.

Assembly

 

1. Squeeze the juice of half the lime into the sauce. Add back cooked shrimp and reheat gently.

2. Top with the remaining ½ cup of corn, sliced limes, and chopped cilantro.

3. Sprinkle with extra chili powder or paprika if desired.

• Prep Time: 10minutes
• Cook Time: 20 minutes
• Category: Dinner
• Cuisine: American, Mexican

Nutrition

• Calories: 455kcal
• Sugar: 7g
• Sodium: 1.56mg
• Fat: 28g
• Saturated Fat: 13g
• Carbohydrates: 21g
• Fiber: 3g
• Protein: 31g
• Cholesterol: 276mg

Keywords: Shrimp and Creamed Corn (30 Minutes, One-Pan)